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I’ve had this tea for a while, and I’ll admit upfront that it did not endear itself to me immediately. I think I was expecting a black tea instead of a green based on the look of the leaves and the color of the liquor, and my taste buds were feeling put out as a result. However, after months spent languishing in an unlabeled little baggie in the cupboard, I discovered it again and tried it anew, cold-brew style. Once I figured out what on earth it was, I realized I quite enjoyed it, and would commit to a tin of it in the future. I really love osmanthus in my oolongs, and it happens to compliment the cinnamon in this cup really well. It isn’t as toasty as one would expect from the leaf color, which is just as well, because I’m not a huge fan of overly roasted greens. Instead a light, breezy sweetness is coupled with cinnamon spice, to the point where I can practically feel it rolling across my tongue. It’s something like an apple pie reduction, minus the apple – if that even makes any sense, ugh. Word failure. There’s something distinctly pastry-like about it, but I’ve never had the titular dessert before, so maybe that’s why I’m grasping at straws here. Anyway, I’m really glad that I gave it a second try, even if it was mostly inadvertent on my part.